Macadamia Free Whole30 Salsa Verde Veggie Scrambled Eggs
Bright, tangy, and loaded with fresh vegetables, this skillet breakfast is the kind of morning meal that actually makes you want to get out of bed. A blender salsa verde made from tomatillos, jalapeño, cilantro, and lime juice brings a punchy, vibrant kick that store-bought sauces simply can't match. The eggs are cooked low and slow in ghee using a gentle fold technique, resulting in those big, custardy curds that feel almost luxurious without any dairy beyond the cooking fat. Bell pepper, zucchini, and baby spinach get sautéed until just golden and tender before being folded back in, so every bite has color, texture, and substance. It's fully Whole30-compliant and naturally free from tree nuts of any kind — no swaps or substitutions needed, just clean, real ingredients working together beautifully. A few slices of avocado on the side round everything out and make it feel like a proper restaurant-worthy plate. Whether you're deep into a reset or just chasing a satisfying, nourishing breakfast, this one delivers every single time.
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Learn more →Ingredients
2 servings
For the salsa verde
- 6 oz tomatillos (about 4 medium), husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the eggs
- 1 tbsp ghee, divided
- ½ medium red bell pepper, diced
- 1 small zucchini, diced
- 1 cup baby spinach
- 4 large eggs
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
For serving
- sliced avocado (optional)
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/4 tsp salt. Pulse until the salsa is slightly chunky but uniform, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
Crack the eggs into a bowl, add the salt, black pepper, and cumin, and whisk until the yolks and whites are fully combined with no streaks.
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